Fondue?

here are a couple we have used a few times:
The Classic Swiss Fondue
Prep Time:
5 min
Cook Time:
10 min
Level:
Easy
Serves:
8 to 10 servings

2 cups grated Gruyere
2 cups grated Swiss
2 to 3 tablespoons all-purpose flour
2 1/2 cups dry white wine
1/4 cup kirsch liqueur
Freshly grated nutmeg
Mix cheeses together in mixing bowl with flour. Place wine in saucepan and bring to a simmer, being careful not to let it come to a boil. Gradually add cheese to wine, adding a handful at a time and stirring constantly until melted. After the last handful has melted, add the kirsch and freshly grated nutmeg, slowly stirring to incorporate. Transfer to fondue pot.

Cheddar and Hard Cider Fondue
Intermediate Serves:
6 servings (3 cups fondue)
1 (12-ounce) bottle hard cider
3/4 cup chicken broth, homemade or low-sodium canned
2 tablespoons Worcestershire sauce
1 clove garlic, finely chopped
1/2 pound Gruyere, grated
1/2 pound sharp Vermont or New York yellow cheddar
3 tablespoons corn starch
1/8 to 1/4 teaspoon cayenne pepper
Salt
1 tablespoon Bourbon, whiskey or apple jack, optional
Heat cider, broth, Worcestershire, and garlic in a medium pot over medium heat and simmer for 5 minutes.
Toss the cheeses together in a medium bowl. Sift the corn starch over the cheese, and toss to coat lightly.

Using a wooden spoon, sprinkle some cheese mixture into the warm liquid and continue to stir in small amounts of cheese until it is all incorporated and the fondue is smooth and melted, about 15 minutes. Stir in cayenne, salt and Bourbon, if using.

Transfer to a fondue pot or double boiler and serve with desired dippers.
Fondue Dippers:
Cooked chicken and apple sausages, chorizo, or mini hot dogs; sliced baguette or black bread, radishes, roasted shallots, roasted mushrooms or small fingerlings or baby potatoes, pears, apples, or pretzels.

LindaAnn wrote:
Super_Dave, I just noticed this in one of my magazines:

Classic Fondue

1 C dry white wine
1/2 lb shredded Swiss cheese
1/2 lb shredded Gruyere cheese
2 T all-purpose flour
1/4 t salt
1/4 t garlic powder

Pour wine in pot-on low heat-add cheeses slowly till melts
Stir in flour
Add salt & garlic powder when all is melted.

**not beer, but wine is good too! This sounds like the way I made it back in the day...

Linda, you mean you didn't kill off those brain cells from back in the day? LOL! Thanks for the recipe.

Super_Dave, I just noticed this in one of my magazines:

Classic Fondue

1 C dry white wine
1/2 lb shredded Swiss cheese
1/2 lb shredded Gruyere cheese
2 T all-purpose flour
1/4 t salt
1/4 t garlic powder

Pour wine in pot-on low heat-add cheeses slowly till melts
Stir in flour
Add salt & garlic powder when all is melted.

**not beer, but wine is good too! This sounds like the way I made it back in the day...

Fondue is one of our favorites to have when we're living in the rv. The beer cheese recipe we use is similar to the one downtheroad posted. We use 8 oz of extra sharp cheddar. And keep the beer handy. You can use the rest of the can (or bottle) to thin as needed. We have mushrooms, asparagus & lots of other veggies for dipping along with the crusty bread!

My dd has a fantastic one she makes using champagne instead of beer. (She's allergic to beer.) If you're interested, I can ask her for it.

No, but here is a great dessert fondue.

3 large packs or 9 regular size Reece Cups, chopped small
1 - 1 1/2 cups milk

Chop Reece Cups and place in pot, slowly begin adding milk and stirring until you have melted all the Reece Cups and you have a good consistency.

Serve with strawberries, bananas, small pieces of pound cake or angel food cake.

Check out "welsh rarebit" by Alton Brown on foodnetwork.com. It's easy, tastes delicious and doesn't necessarily require all the fondue trappings.

Oh Wow, does this take me back to the 70's! I loved my fondue pot and had a recipe similar to the one posted. I also made a chocolate sauce for dipping fruit (specially strawberries!) and pound or angel food cake squares.

Found this on Google...sounds good..

1 clove garlic
3/4 cup beer
8 ounces swiss cheese
4 ounces sharp cheddar cheese
1 dash hot pepper sauce
1 tablespoon flour
1 large crusty bread (Italian or French Stick - cubed)

Directions:

1
Rub inside of fondue pot with garlic.
2
Discard garlic.
3
Do at stovetop-------------------.
4
Add beer to fondue pot and heat until boiling.
5
Turn down heat.
6
Coat grated cheeses with flour and add to pot.
7
Heat slowly.
8
At the table------------------.
9
Turn on your fondue pot element.
10
Put your fondue pot into place.
11
Place one cube of bread onto the your fondue spear and dip into Cheese mixture.
12
If mixture become too thick, thin it with a little beer by pouring it directly into fondue pot.